Drunken Tomatoes
Learn about drunken tomatoes, a culinary delight that mixes cherry tomatoes with wine for a bold and tangy taste.
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Equipment
Ingredients
- 1.75 Pounds Cherry tomatoes
- 4 cloves Garlic, smashed
- 1/2 Red onion, sliced
- 16 leaves Basil
- 8 Peppercorns
- 1½ cup White Vinegar
- 3½ cups Pinot noir
- 2 tsp Canning salt
Instructions
- Wash all the jars, bands, and lids in hot soapy water. Prepare the water bath and bring to a boil.
- In a saucepan, bring the vinegar and wine to a slow simmer, do not boil.
- Place the smashed cloves, red onion slices, basil leaves, and peppercorns into the jars.
- Fill the jars with the tomatoes and put 1/2 tsp of canning salt into each.
- Pour the vinegar/pinot noir into the jars. Using the bubble popper, remove any trapped air. Top off each jar so that there is 1/2-inch headspace.
- Wipe the rims of the jars with a clean, dry paper towel. Place the lids and bands onto the jars and tighten.
- Place the jars into the water bath, cover, and process for 35 minutes.
- Once the jars are finished, turn off the heat, remove the lid, and remove the jars to a towel lined cutting board. Allow to rest for 12 hours before labeling and dating. If any jars do not seal, they should be refrigerated and used first.
Nutrition
Serving: 5tomatoesCalories: 50kcal
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